Preheat oven to 400°F. Toss potato, yam, bell pepper, carrots, and 1 tablespoon
Grapeseed Oil in Bake & Serve Bowl to coat. Sprinkle with salt and pepper
and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini
over the onion. Drizzle with 1 tablespoon Grapeseed Oil. Sprinkle with salt
and pepper. Arrange the tomato slices over the zucchini. Mix the Parmesan and
bread crumbs in a small bowl. Sprinkle evenly over vegetables. Drizzle with
the last tablespoon of Grapeseed Oil. Bake, uncovered, until vegetables are
tender and topping is golden brown, about 40 minutes. Serves 6.
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